Cut paneer into cubes. Boil mutter in water until cooked , drain and keep aside.

Soak jeera, cinnamon, clove and cashewnuts in hot water for 10 to 15 mins and grind to a fine paste. Blanch and puree the tomatoes separately and keep aside.Heat oil in a kadai. Add the tomato puree. Saute well. Add the ground paste and saute for a few minutes. Add chilli powder, turmeric powder and coriander powder and saute until oil leaves the sides.Add curd while continuously stirring. Add the paneer cubes, boiled peas(matar), salt and allow it to cook for a few minutes. Garnish with coriander leaves and serve hot with any Indian flat bread.

In a pan, cook jackfruit pieces with salt, turmeric powder and little water. When cooked. add the ground coconut paste. Cook well until the raw smell diffuses. In a pan, heat coconut oil, fry mustard seeds, and curry leaves. Add to the mixture. Switch off the heat. Add thick curd and mix well. Serve with rice.

Variation: You can also add dry red chillies and chopped onions to the tempering.